Grilled Chicken Piallard Recipes

Steps:

• Prepare a grill for medium-high heat, about 375 degrees F. Alternatively, heat a grill pan over medium heat.
• Meanwhile, place 1 chicken breast in a large resealable bag. Pound the chicken with the flat side of a meat mallet, starting in the center and working your way to the edges, until the chicken is 1/2 inch thick. Transfer to a baking sheet or large plate. Repeat with the remaining chicken.
• Drizzle the chicken with 1 to 2 tablespoons grapeseed oil and then season each side with salt and pepper.
• Grill the chicken until cooked through and grill marks appear, 3 to 5 minutes per side. About 2 minutes before the chicken is done, grill the halved lemons, cut-side down.
• While the chicken is grilling, make the salad: Combine the arugula with the olives, tomatoes and feta in a large bowl. Tear the basil leaves and oregano and add them to the bowl. Add the juice from 1 of the grilled lemons, the olive oil and some salt and pepper. Toss together until evenly coated in with the dressing. Taste and add more salt or pepper, if needed.
• Remove the chicken to a large platter. Mound the salad on top. Cut the remaining grilled lemon into wedges and place on the platter. Serve family style.

Steps:

• Pound chicken breasts on a work surface using a meat tenderizer or heavy pan to 1/4-inch thick. Whisk wine, juice of 1 lemon, shallot, 2 teaspoons olive oil, and garlic together in a shallow bowl. Add chicken breasts; marinate for 15 minutes.
• Whisk juice of 1 lemon, vinegar, 1 tablespoon olive oil, and lemon zest together in a large bowl; stir in 1/4 teaspoon salt and 1/4 teaspoon pepper. Add arugula and tomatoes; toss to combine.
• Preheat an outdoor grill for high heat and lightly oil the grate, or heat a skillet over high heat.
• Remove chicken from marinade; season with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
• Cook chicken on preheated grill until golden brown and just cooked through, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Plate chicken with arugula salad on top.

Steps:

• Make the marinade: In a small bowl, combine garlic, zest, juice, chili powder, and red-pepper flakes.
• Place the chicken in a large resealable plastic bag, and add the marinade. Seal the bag, and toss to coat the chicken. Transfer bag to refrigerator, and chill 10 to 15 minutes, or up to 24 hours.
• Heat grill; when very hot, remove chicken from bag, and carefully place on hot grill. Cook about 5 minutes; discard bag and excess marinade. Turn chicken over, and continue cooking 4 to 5 minutes more. Season with salt and pepper.

Steps:

• Whisk together lemon juice, shallot, olive oil and black pepper in a large baking dish. Add the chicken, turn to coat and marinate in the refrigerator for 30 minutes.
• Preheat grill to high. Remove chicken from marinade, season with salt on both sides and grill for 2 to 3 minutes per side or until golden brown and just cooked through.
• Combine arugula, tomatoes and onions in a large bowl, toss with the vinegar and oil and season with salt and pepper, to taste. Place each paillard on a large plate, drizzle with extra-virgin olive oil and top with some of the arugula-tomato salad. Garnish with lemon halves.

Steps:

• Preheat an outdoor grill to high. (If you hold your hand about 3 inches from the grill grate, you should have to move it within 3 seconds.)
• Arrange a chicken breast between two sheets of plastic wrap. Using a meat mallet or small heavy pan, pound the chicken evenly until it is 1/4 inch thick. Remove the plastic wrap and repeat with the remaining chicken breasts; put the paillards on a baking sheet and brush both sides of each piece lightly with oil. In a small bowl, combine 1 teaspoon salt, 1/2 teaspoon pepper and the garlic powder and sprinkle it evenly over both sides of the chicken pieces.
• Lightly oil the grill grate with an oil-soaked towel. Grill the chicken, turning once, until cooked through and grill marks appear, about 2 minutes per side. Transfer to a clean platter.
• In a large bowl, whisk the lemon zest and juice, mustard and 2 tablespoons oil until combined; season with salt and pepper to taste. Add the arugula to the bowl and toss to evenly coat.
• Put a piece of chicken on each of four plates and top with a mound of arugula. Garnish with cheese and more pepper to taste and serve immediately.

Steps:

• Preheat grill to high and clean. Brush with oil.
• Pound chicken to 1/4 inch thickness. Refrigerate 5 minutes.
• Combine lemon juice, oil, salt, and pepper. Make any adjustments as desired. Brush each breast with 3/4 teaspoons oil and dust lightly with Bayou Blast. Place on the grill seasoned side down and season the other side. Cook until chicken is done through on medium-low heat.

Steps:

• One by one, place the chicken breasts between 2 pieces of plastic wrap, or inside of a resealable plastic bag, and pound with a meat mallet or rolling pin or heavy-bottomed pan until about 1/2-inch thick. In a glass baking dish, combine the zest and all but 1 tablespoon of the lemon juice with 1/4 cup of the olive oil, the shallot, garlic, and a little more than 2 tablespoons of each of the chopped fresh herbs. (Reserve the remaining chopped herbs.) Add the pounded chicken breasts to the herb mixture and turn to coat. Season generously with salt and pepper, cover the dish with plastic wrap, and put in the refrigerator to marinate, at least 20 minutes and up to 1 hour.
• Heat the remaining 2 tablespoons olive oil in a large saute pan over high heat. Add the chicken breasts to the pan and cook, turning once, until cooked through and golden brown on both sides, about 4 to 5 minutes per side. Cook the breasts 2 at a time if the pan is too small. Transfer to a serving platter and keep warm.
• Add the remaining 1 tablespoon of lemon juice and the white wine to the pan, scraping to loosen any brown bits, and reduce until almost dry. Add the chicken broth and reduce by half, then off the heat add the reserved herbs and cold butter, swirling to melt the butter and thicken the sauce. Pour over the chicken paillards and serve immediately.

Steps:

• Place each chicken breast between 2 sheets of cling film or baking parchment. Use a meat mallet or rolling pin to bash each piece of chicken - flatten out to an even layer about 0.5cm thick. Transfer to a dish.
• To make the marinade, crush the garlic with a good pinch of salt using a pestle and mortar. Add the rosemary and sage, and give everything a good pounding. Stir through the lemon zest and juice, olive oil and some ground black pepper. Pour the marinade over the chicken, ensuring that it's well coated. Cover and chill for at least 2 hrs.
• Heat the barbecue. Once the flames have died down, spread the coals out to an even layer. Cook the chicken for 1-2 mins each side. Transfer to a board and leave to rest for a few mins.
• Meanwhile, pour the oil and balsamic vinegar into a large bowl. Add the rocket and some seasoning. Toss together, then shave over the Parmesan. Serve the salad with the chicken, with lemon wedges to squeeze over.

Steps:

• Combine marmalade, lemon juice, orange juice, bay leaves, 1 teaspoon salt, and pepper in a bowl. Reserve 1/3 cup glaze for serving.
• Preheat grill to medium-high. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 to 4 seconds.) Season chicken with salt and pepper. Place chicken on grill, and brush with half the glaze. Grill 3 minutes. Flip chicken, and brush with remaining glaze. Grill until chicken is cooked through, about 3 minutes more. Transfer to a platter.
• Place oranges on grill. Cook, flipping once, until softened, 1 to 2 minutes per side. Add to platter. Serve with reserved glaze for drizzling over chicken.